Spice-Infused Oil

• 2 tablespoons whole cumin seeds
• 3 tablespoons whole coriander seeds
• 1 two inch piece cinnamon stick
• 1/2 teaspoon whole cloves
• 10 whole green cardamom pods
• 5 bay leaves
• 1 tablespoon ground tumeric
• 2 cups grapeseed oil (or other mild oil), warmed to 150 degrees

1. In a medium sized heavy bottom pan over medium heat, combine the cumin, coriander, cinnamon, clove, cardamom and peppercorns and heat to toast about two minutes.
2. Remove from the heat and cool.
3. Then pour the toasted spices into a clean, dry spice grinder with the bay leaves and turmeric and process until finely ground.
4. Pour the ground spices into a stainless steel container and slowly add the oil, stirring to combine and then cover the container tightly.
5. Leave the oil in a cool, dark place to infuse for at least two weeks.
6. Strain the oil through a fine meshed strainer lined with cheesecloth and store in a cool dry place for up to one month.

cumin seeds, whole coriander seeds, cinnamon stick, whole cloves, green cardamom pods, bay leaves, ground tumeric, grapeseed oil

Taken from www.foodrepublic.com/recipes/spice-infused-oil-recipe/ (may not work)